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Salmon Wellington

Impress your dinner guests with beautifully prepared salmon wrapped in puff pastry. It's a step above ordinary, sure to please the most discerning of palates.

Directions

Preheat oven to 425°F.
Melt butter in a pan over medium heat. Add garlic and shallots, cooking until translucent.
Add spinach, salt and pepper, cooking until spinach is wilted.
Add cream cheese, parmesan and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
On a cutting board smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
Place spoonful’s of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the pastry wrapped salmon over and transfer to a baking sheet lined with parchment paper.
Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife cutting shallow diagonal lines to create a crosshatch pattern.
Brush the top again with the egg wash.
Bake for 20-25 minutes until pastry is golden brown.

Ingredients

2 tbsp butter

1 garlic clove, chopped

1/2 shallot, chopped

200g spinach

1 tsp salt, for spinach

1 tsp pepper, for spinach

110g cream cheese

30g parmesan cheese

2 tbsp fresh dill, chopped

1 sheet puff pastry

1 salmon fillet

1 tsp salt, for salmon

1 tsp pepper, for salmon

1 egg, beaten

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